Consuming Passions - Worldwide Events Managers

My own ‘naise

Serves:

Notes

Most commercial mayonnaises are chock full of sugar, sometimes more than 50% of the jar’s contents – to say nothing of inferior oils and vinegars. Mayonnaise is easy to make at home. It’s best made with lighter flavoured oils such as sunflower, canola or peanut oil – rather than extra virgin olive oil, which tastes too strong. I add horseradish cream, but it works very well without. Makes enough for about 12 servings and keeps for three or four days in the refrigerator. Try it on some blanched fresh asparagus with chopped hard-boiled eggs… or mix some with cooked shelled prawns and serve in hollowed-out tomatoes… bliss!

Ingredients

• 2 egg yolks
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 tsp finely ground pepper
• 1 Tbsp white wine or rice vinegar
• 1 Tbsp lemon juice
• 1 tsp grated lemon rind
• ½ tsp sugar
• 1 tsp horseradish cream (optional)
• 600 ml oil

Method

In a mixing bowl – preferably glass, ceramic or stainless steel – put all mayonnaise ingredients except oil. Beat well with whisk or mix in a food processor. Slowly, a few drops at a time, add oil while whisking/processing all the time. Increase the rate you add oil as the mixture starts to thicken. Adjust salt, vinegar/lemon juice ration. If too tart, add more sugar.

Note: Store in airtight container in the refrigerator.